Ribollita - Giada De Laurentiis
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 teaspoon salt
- 1 onion chopped
- 1 teaspoon fresh ground black pepper
- 1 tablespoon tomato paste
- 1 can diced tomatoes
- 1 carrot chopped
- 1 can cannellini beans drained
- 1 tablespoon herbes de provence
- 1 leaf
- grated parmesan cheese for serving
- 1/4 cup extra virgin olive oil plus some for drizzling on bread
- 4 ounces pancetta chopped
- 2 whole
- 1 lb frozen spinach thawed and squeezed dry
- 3 cups chicken stock (or vegetable bouillon)
- 1 piece parmesan cheese rind 3 inches
- 4 -6 ciabatta rolls halved lengthwise (or any old bread)
- Carbohydrate 9.35207266543493 g
- Cholesterol 21.3566407353333 mg
- Fat 12.5398694890927 g
- Fiber 3.73464794826028 g
- Protein 11.0001052760625 g
- Saturated Fat 3.17103150037194 g
- Serving Size 1 1 -8 serving(s) (196g)
- Sodium 528.686033987464 mg
- Sugar 5.61742471717465 g
- Trans Fat 1.37562355476652 g
- Calories 187 calories
Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes. Meanwhile, preheat the oven to 350 degrees. Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately.
